| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Cocoa |
| 3 |
tb |
All-purpose flour |
| 1/4 |
ts |
Baking powder |
| 4 |
|
Bittersweet (1-ounce) chocolate squares; finely chopped |
| 1/2 |
c |
Boiling water |
| 2 |
|
Egg yolks |
| 2 |
tb |
Chocolate syrup |
| 4 |
|
Egg whites |
| 1/2 |
c |
Sugar |
|
|
Sifted powdered sugar |
INSTRUCTIONS
Stir together first 4 ingredients in a large bowl; add chopped chocolate
squares and 1/2 cup boiling water, stirring until chocolate melts. Stir in
egg yolks and chocolate syrup.
Beat egg whites at high speed with an electric mixer until foamy. Add 1/2
cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar
dissolves (2 to 4 minutes).
Stir one-third of egg white mixture into chocolate mixture; fold in
remaining egg white mixture. Pour into a lightly greased 8-inch springform
pan.
Bake at 375° for 35 minutes. Cool in pan on a wire rack 10 minutes; remove
sides of pan, and cool (cake will be cracked on top). Sprinkle with
powdered sugar.
Makes 10 servings.
Southern Living Website
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1031 by Suzy Wert <SuzyWert@aol.com> on Jan
22, 1998
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“The real God: don’t settle for substitutes”